At the New Year, noodles represent longevity. Because of this they were never cut when preparing them, and to serve them was to wish those who ate them a long life. In Sah Gau there were many varieties and shapes of noodles, and for vegetarians there were noodles made without eggs. These are what were served to the nuns, along with that special food that came usually with the onset of the New Year, young ginger, more subtle, less hot than the customary kind. These days this young, often pinkish gingerroot is available year-round. This dish illustrates what a "lo mein" is  that is, a dish tossed together, not precisely stir-fried.

Preparation

Combine all ingredients for sauce; set aside.

In a large pot place water and salt and bring to a boil over high heat. Add noodles, cook 45 seconds to 1 minute, or al dente, stirring and loosening them with chopsticks as they cook. Turn off heat, run cold water into pot, drain noodles immediately through a strainer. Place noodles back into pot and fill with cold water. Mix with hands, drain again through strainer. Repeat until noodles are cool. Allow to drain 10 to 15 minutes, loosening with chopsticks. Reserve.

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Recent Review

This article is very misleading -
scallion and oysters are NOT
permissible under the Buddhist
vegetarian tradition (the type
practiced in China). I am not sure
whether the author gets her notion
that somehow oyster are permissible
because of its shape, because it's
certainly not in the literature. Also
mistake in the description: eggs are
not diary. Please proof-read your own particles.